Red Beans Vegan Chili

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• 4 ounces or 400 grams of dried red beans or 2 (14 ounces or 400 grams) cans of cooked beans, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 4 cloves of garlic
• 1 onion
• 3.5 ounces or 100 grams of green pepper
• 3.5 ounces or 100 grams of red pepper
• 5 ounces or 140 grams of carrot
• 13 ounces or 360 grams of tomato
• 1 (20 ounces or 560 grams) can tomato sauce
• 2 teaspoons ground cumin
• 1/8 teaspoon cayenne powder
• Salt and black pepper to taste
• 2 cups water or vegetable broth
• 4.5 ounces or 125 grams of tortilla chips

Directions

• In a non-stick frying pan, heat the olive oil on medium high heat.
• Add chopped garlic and onion and cook until golden brown.
• Add the diced green pepper, red pepper, carrot and tomato and saute for about 5 minutes.
• Add the tomato sauce, cumin, cayenne powder, salt and pepper and cook for about 5 minutes.
• Add the red beans (you can use cooked beans or cook them in plenty of boiling water for about 1 or 2 hours) and the water or vegetable broth.
• Cook over medium heat for 30 minutes or until sauce thickens.
• Serve with tortilla chips.

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